Food and Beverage Manager

RESPONSIBILITIES/MAIN OBJECTIVES OF THE JOB

To supervise and control all catering outlets, such as Restaurant, Bar, Bush Bar, Room Service, Conferences and Banquets in the resort to the required standards, within agreed budgetary limits and parameters o

fthe laws, particularly liquor law

.The Food and Beverage Manager is a member of the Executive Committee and liaise closely with all other Heads of Department t

oensure smooth running of the resort operations for a complete guest’s satisfaction and financial benefits

.
KEY DUTI

ESEffective and efficient Management of all Outlets / Catering / Banqueting services of the reso

rtEnsure that high standards in service are provided by all waiters a

ndbarmen in each outle

t.Show a high profile to guests and staff by been around in the field especially during meal or functions periods. Office work is to be done during off peak hour

s.With the Executive Chef prepare all Menus and a la carte, daily special

s.Have recipes been made and costed by the F & B costs controller so that adequate sales prices can be prepared ensuring correct returns and the budgeted food cos

t.Once recipes and dishes have been accepted, have photographs taken from each dish to show the presentation so that the cooks have a reference for a constant presentation of each dish of the shif

t.Cocktails recipes are to be made and explained to the chief barman, costed by the F & B costs controlle

r.Ensure table set up inclusive of flower arrangements are always impeccabl

e.Ensure that waiters and barmen are always courteous and work in a very professional way, respecting the high professional standards se

t.Hold a short briefing in the outlet with the employees concerned before each service to make sure the basics are known and remembered by all members of the concerned staf

f.Discuss table allocations, VIP, table reservations and any relevant point for this service perio

d.
Ensure that the waiters know the daily menu or daily specials, what is to be pushed and what could be in short supp

ly.Ensure that the dress code for the waiters and barmen, “shirt correctly buttoned, in the trousers and tie neatly tied, inclusive of clean black shoes and black socks” is adhered to by all at all tim

es.Ensure that the waiters always carry a cork screw with bottle opener and a small note book with a pen as well as a service tow

el.Ensure each waiter is conversant with all a la carte menu items and can explain their composition to the gues

ts.Ensue that the barman are fully conversant with cocktail compositi

on.Ensue that barmen are always using top measur

es.Ensure that the housekeeping department bromes and mops the outlets prior to service ti

me.Double check that the cloakrooms adjacent the various outlets under your control have been clean by Housekeeping and are clean and ready with all supplies prior to service ti

me.Ensure that room service orders are executed promptly and that they comply with the required standar

ds.Ensure that banquets set ups are done in a professional manner and that banquets are served efficient

ly.Ensure that bands, musicians, comedians are ready to perform on time and that adequate stage, lightings, spot lights etc. are provided by maintenan

ce.Ensure that set up of electronic equipment for workshops, presentation or speakers are provided, installed and tested prior to the functi

on.Ensure and develop a good name for quality service in banqueting within the local communi

ty.Always ensure the efficiency of your employees to avoid guests’ complaints. In case of such attend to it quickly and satisfy the gues

ts.Ensure that all lost and found items are registered at the Reception and Housekeeping but stored in Housekeepi

ng.Ensure and double check that the goods supplied for the Food & Beverage Department are of good quality and the date has not expir

ed.Ensure that the Executive chef checks the freshness, quality and prices of fresh products such as meat, poultry, fish, fruits and vegetabl

es.Control of food purchases and economic management to reduce waste in the kitchen/Buffet/Restaurants and correct accounting and controls for profitable Food & Beverages operatio

ns.Double check the daily bar stock take by the internal audit

or.Double check purchases requisitions before they go up to the GM for final approv

al.Ensure that maximum security is respected in all areas under your control and that the employees are fully aware of the importance of key securi

ty.
To ensure that the highest hygiene standards are kept at all time in food producing and storing ar

eas.Ensure and double check that the back of the house is as clean as the front part of it. If necessary call stewarding or housekeeping depending on the ar

eas.To ensure that staffing standards are adequate to the budget and are not exceeded without prior approval of the General Mana

ger.Organize weekly short meetings with your employees, section by section to listen to grievances and suggestions. Maintain a permanent dialogue with all your employ

ees.Ensure that fair discipline is respected. If not take action as per the labor l

aws.With the Admin. Human resources Manager ensure that refresher training is done on a regular ba

sis.Delegate your employees to attend fire and evacuation drills as directed by the chief engin

eer..Propose the organization of promotional and loyalty program

mes.Prepare your monthly and yearly Business Plans and Revenue/ Sales & Marketing plans for the F &amp

; B.Submit to the GM your written comments on the performances of your department for the last month within two days of the new months, stating variations from the budget. No excuses for short falls and prospects for the coming mo

nth.Once per quarter prepare an appraisal from all you employees, jointly with the Human resources Manager. An employee can only be good if he is followed constantly, coached and explained what he does wrong so that he can improve his performan

ces.Propose suitable candidates for promotion if a vacancy ari

ses.To act as duty manager as per established ros

ter.Attend the GM’s morning brief and the weekly Executive Committee Meet

ing.
QUALIFICATIONS/ SKILLS/ KNOW

LEDGECertificate/Diploma – F & B from any other reputable insti

tute.Degree – resort Manage

ment.5-10 years working experience in a reputable /resort with good and reputable F & B operat

ions.Excellent knowledge of table presentation and ser

vice.Wine & Bar knowledge, Flambéing, table carving and Food presenta

tion.Knowledge of IT packages/software in resort Industry; Hotspot, Micros Computer Sys

tems.Excellent on the job training / coaching sk

ills.Excellent in good customer care/guest relat

ions.

Be fully conversant with all statutory requirements regarding all the Food & Beverages operations, such as hygiene, waste management, licenses, etc. and make sure that licenses renewed one time to avoid embarra

ssment.Be imaginative and aware of the latest trends in the in

dustry.Must be capable of running the department without to much supervision and to make suggestions for improvement in the whole

resort.
CONTEXT/BUSINESS ENV

IRONMENTThe F &B Manager is a crucial member of the Executive Committee as his Department is a very important one for the good reputation of our resort in the public eyes of the local community as all outlets must be heavily patronized

by them.On his shoulders rest the responsibility of the good delivery of services by all waiters an

d cooks.
KEY SUCCES

S FACTORSReputation for professional diligence and unquestionable i

ntegrity.Dynamic team leader and m

otivator.Excellent at human relations both with guests as wi